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Recipe to make Ancient Grains Sourdough bread. The ancient grains flour lends a subtle nutty/ earthy flavor to the bread with the tang from sourdough. It is great for a toast or a sandwich.


1 loaf

Total time

20 minutes





  • 1¼ cups bread flour
  • 1 cup Wholewheat Flour
  • 0.5 cup flour
  • 0.5 cup Potato flour
  • 0.5 cup (Harvest grains blend (or a blend of your favorite grains like oat berries, wheat flakes, flax seeds
  • 2 tsps yeast
  • 2 tsps salt
  • 1 cup Sourdough
  • 1 cup water
  • 2 tbsps
  • 2 tbsps honey


  1. Combine all the ingredients (recipe for homemade ancient grains flour is here) in a large mixing bowl or the bowl of the stand mixer. Mix and knead to make a smooth dough. Dough might be a little sticky, but if it holds its shape, then no need to add more flour.
  2. Place the dough in a lightly greased bowl, cover and let rise for 1½~2 hours, until noticeably puffy, though not doubled in volume.
  3. If you have a covered baker, then gently deflate the dough and shape it into a log and place it in lightly greased baker. Put the lid and allow to rise until it crests 1" over the rim of the pan, about 1½~2 hours.
  4. I didn't have a covered baker, so I shaped the dough into a log and placed it on a parchment lined baking sheet. Covered and let it rise for 1½~2 hours.
  5. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 35~45 minutes or until the interior registers 190°F on a digital thermometer.
  7. Remove from the oven onto a cooling rack. Cool completely before slicing.